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Estonia · Tartu · Tähtvere| Common Animals Fish Mushrooms Flora |
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Russula alutacea |
July: The Scaly Russula continues fruiting.
Edible, popular mushroom. One of the common Russula species in Russia. Often collected by amateur mushroom pickers.
Cap 4–8 cm wide, scaly, reddish-brown. Stem white, firm, up to 7 cm long.
Grows in coniferous and mixed forests, mainly on acidic soils Found from July to September
Harvest fresh mushrooms with firm flesh and characteristic scaly cap surface. Avoid old and damaged specimens.
Clean forest debris with a soft brush. Suitable for frying and stewing. Used after heat treatment.
Cap: Scaly, brownish-red
Stem: White, firm, sometimes with brownish tint
Stem: White, firm, sometimes with brownish tint
Fried Scaly Russula (Frying)
Delicate taste with a slight nutty note
Delicate taste with a slight nutty note
1. Slice mushrooms and fry in butter.
2. Season with salt and cook until golden brown.
3. Serve with herbs.
2. Season with salt and cook until golden brown.
3. Serve with herbs.
Stewed Scaly Russula (Stewing)
Soft texture and rich mushroom flavor
Soft texture and rich mushroom flavor
1. Fry mushrooms with onions.
2. Add some water and stew for 15 minutes.
3. Serve with potato side dish.
2. Add some water and stew for 15 minutes.
3. Serve with potato side dish.